Lunch: Rosemary-Orange Roast Turkey Recipe | MyRecipes

Recipe by Khalil Hymore From the Kitchen of…Khalil Hymore, Cooking Light Contributor Khalil likes to give his bird a pretty finishing sheen by brushing on savory-sweet marmalade glaze. If you don't like the slightly bitter flavor of marmalade, you can su

Ingredients

1 (12-pound) fresh or frozen turkey, thawed
3 tablespoons finely chopped fresh rosemary
3 tablespoons grated orange rind
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Instructions

To prepare turkey, remove giblets and neck; reserve for another use. Place turkey on a broiler rack on a broiler pan. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons rosemary, rind, salt, and 2 teaspoons pepper in a small bowl. Rub rosemary mixture under loosened skin. Tie ends of legs with kitchen string. Lift wing tips up and over back; tuck under turkey. Loosely cover, and refrigerate 8 hours or up to 12 hours.
To prepare glaze, combine marmalade, juice, 1 teaspoon rosemary, vinegar, butter, and 1/4 teaspoon pepper in a small saucepan; bring to a boil. Reduce heat; simmer 4 minutes or until slightly thickened. Set aside 1/4 cup.
Preheat oven to 425 °.
Remove turkey from refrigerator, and pat dry with a paper towel; let stand at room temperature 1 hour. Bake at 425 ° for 30 minutes or just until beginning to brown. Rotate turkey; add 2 cups water to bottom of pan.
Reduce oven temperature to 375 °. Cook turkey an additional 60 minutes. Remove turkey from oven; baste with reserved 1/4 cup orange mixture. Bake an additional 15 minutes or until thermometer inserted into thickest part of thigh registers 165 °. Remove turkey from oven. Cover loosely with foil; let stand 30 to 60 minutes. Carve turkey; drizzle with remaining 1/4 cup orange marmalade mixture.

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